Buy Now → Grilled Corn on the Cob with Garlic Herb Butter
Sweet summer corn gets smoky on the grill, then is brushed with rich garlic herb butter made with fresh herbs, lemon, and garlic. This easy grilled corn on the cob is a simple barbecue side dish that's ready in under 30 minutes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Grilling
- Cuisine: American
Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh thyme
2 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
1 garlic clove, minced
1 tablespoon red pepper flakes
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper
For the Corn
8 ears fresh sweet corn, husks and silks removed
Instructions
Prep
- Place the softened butter in a mixing bowl.
- Add the chives, parsley, thyme, lemon juice, lemon zest, garlic, red pepper flakes, salt, and black pepper.
- Mix until the ingredients are evenly incorporated and the butter is smooth.
- Transfer the butter to a serving dish, or shape it into a log using waxed paper and refrigerate until firm.
- If using as a grilling baste, melt about half of the butter just before cooking.
Cook
- Preheat a gas or charcoal grill to medium-high heat.
- Brush one side of each ear of corn with the melted herb butter.
- Arrange the corn on the grill with the buttered side facing down.
- Close the grill lid and cook for 3 to 5 minutes, or until light charring and grill marks develop.
- Brush the tops with more melted butter, turn the corn, and grill for another 3 to 5 minutes.
- For softer kernels, gather the grilled corn into a large sheet of aluminum foil, seal tightly, and move the packet to a cooler area of the grill.
- Continue cooking for 5 to 8 minutes, if desired.
Assemble
- Transfer the grilled corn to a serving platter.
- Serve with the remaining herb garlic butter alongside for spreading over the hot corn before eating.
Notes
Substitutions
- Replace fresh thyme with 1 teaspoon dried thyme if needed.
- Salted butter may be used; reduce the added kosher salt to taste.
- Adjust the red pepper flakes for a milder or spicier butter.
- Fresh basil or dill can be substituted for part of the parsley or chives.
Serving Suggestions and Pairings
- Serve with grilled steak, chicken, pork chops, burgers, barbecue ribs, or smoked brisket.
- Pair with potato salad, baked beans, coleslaw, watermelon, or a fresh garden salad for a complete cookout meal.
- Spread any extra butter over baked potatoes, grilled vegetables, seafood, or warm bread.
Storage
- Store leftover grilled corn in an airtight container in the refrigerator for up to 4 days.
- Herb garlic butter can be refrigerated for up to 1 week or frozen for up to 3 months. Slice off portions as needed.
Freezing
- Freeze cooked corn in freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator and reheat on the grill, in the oven, or in the microwave.
••Freeze the compound butter as a wrapped log or in small portions for convenient use later.
Find it online: https://jennifercooks.com/grilled-fresh-corn-on-cob/